Healthy Food for the Ruh: Avocado, Tomato & Green Onion Omelette

As part of my new years' resolutions, I've been trying to make breakfast a daily ritual instead of a monthly one. Part of my plan to make my daily breakfast dream a reality was to add healthy foods that I love to my breakfast repertoire. One of those foods is avocado. I'm sure many of you have heard of the health benefits of avocados. While there are a lot of calories and fat in avocados compared to other fruits and vegetables, the fat in avocados is monounsaturated fat, which is a 'good' fat that lowers cholesterol. Apparently, studies have also shown that avocados are high in beta-sitosterol, which is a natural ingredient that also lowers cholesterol. Apparently avocados have a lot of nicknames, such as 'butter pear' (in reference to its high fat content) or 'alligator pear' (referring to its green, leathery skin), but you can call them whatever you like, they're just a 'jannah food' to me! (Note: 'jannah' is the Arabic term for paradise, and whenever I find a food simply amazing I say 'I'm in jannah!' when I eat it :). Goat cheese is another one of those foods, but we'll get to that later...) So enjoy this simple, fresh and tasty recipe and believe me, you'll feel like you're in jannah too....!

Avocado, Tomato & Green Onion Omelette

Ingredients

1/2 of a ripe avocado, cut in chunks

1 roma tomato (note: you can use cherry or grape if you like as well), chopped

1 green onion, chopped

2 eggs (or alternatively 1 egg and 2 egg whites)

Parmesan cheese, freshly grated (or any other cheese you prefer)

Salt and pepper to taste


1. Combine the avocados, green onions, tomatoes with the eggs and whisk together. If there are too many veggies and not enough eggs to balance out the omelette, add a little bit of milk to the mixture. Sprinkle your preferred cheese on top.

2. Preheat a frying pan and spray with olive oil.

3. Pour the egg mixture in the frying pan and cook the bottom for about 3-4 minutes on medium heat. Flip the omelette and cook the other side for 2-3 minutes, until well done. If unable to flip the omelette, you can scramble it instead, or you can bake the top of the omelette (making it more of a frittata instead) in an oven or toaster oven at 350 degrees for a few minutes until the top is golden brown.

Serve with bread of your choice, more cheese if you like (I prefer goat cheese myself), and a small side salad. I had mine with a side salad of tomatoes, cucumbers, radishes and the rest of my avocados.